Home-Style Minestrone Recipe

Directions

In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.

Nutrition

Amount Per Serving (10 total)

Calories
180 cal
9%

Fat
7.3 g
11%

Carbs
21.2 g
7%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

EKSATTLER

Nov. 16, 2010

"I made this according to recipe, but after tasting, found the broth bland and the consistency thin. To remedy, I added 14 oz can of tomato juice, 1/2 tsp EACH marjoram, oregano, basil, onion powder & ..." See morepaprika, and a dash of cayenne & tobasco. I simmered it another 15 minutes with the seasonings and it was delish. I also swapped kidney beans for cannellini beans, used a teaspoon of dried thyme rather than a tbsp of fresh it called for and added some frozen green beans. Good soup with a little tweaking."

amandak23k

Dec. 17, 2010

"I thought this soup was flavorful and delicious. I had a bag of frozen veggies for veggie soup so I used that but still used fresh onion and carrots and a zucchini and yellow squash. I used a can of u..." See morendrained diced tomatoes. I usually won't eat soup for more than one day but I had this for lunch three days in a row!! I would make this again. Thanks!!"

AmberBillerica

Feb. 14, 2012

"I thought this was very good, esp with the Parmesan. I wouldn't make it again right away b/c it took awhile to eat it all, but I will be making it again. Healthy and hearty and not too hard. Didn't..." See more really love the zucchini in it though."

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